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Steps

1Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add pork; cook 3 to 4 minutes or until browned, stirring frequently.

2Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.

3Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 20 minutes or until potatoes are tender and pork is no longer pink in center, stirring occasionally.

1Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add pork; cook 3 to 4 minutes or until browned, stirring frequently.

2Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.

3Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 20 minutes or until potatoes are tender and pork is no longer pink in center, stirring occasionally.

Tips

Expert Tips

Two types of corn kernels flavor this stew - yellow sweet corn, and white hominy. Hominy is one of the first foods to which European settlers were introduced by native Americans; it is corn kernels which have had their hull and germ removed. Hominy is popular in soups and stews, and ground hominy is used for grits.

This stew comes together quickly once prep is complete. For fast weeknight cooking, cut, chop and mince the ingredients in advance; refrigerate them separately until you are ready to assemble the stew.